Creamy Shrimp Salad

What makes this shrimp salad extra special is how simple it is. It uses easy-to-find ingredients, takes less than 30 minutes to throw together, and tastes like something you’d get from a fancy deli.

If you’re looking for a dish that’s light, flavorful, and easy to make, this creamy shrimp salad is just the thing! It’s perfect for warm days when you don’t feel like turning on the stove for long. With a mix of tender shrimp, crunchy veggies, and a creamy dressing, it’s refreshing and filling at the same time. Whether you serve it on a bed of lettuce, in a sandwich, or with crackers, it’s always a hit.

The creamy dressing gives it that comforting feel, while the shrimp and veggies keep it light and fresh. It’s great for lunch, a side dish at a barbecue, or even a quick weeknight dinner.

One thing I really love about this recipe is how versatile it is. You can make it ahead and keep it in the fridge for a couple of days, which is great for meal prep. I also love that it feels like a treat without needing a ton of time or effort. It’s a go-to for busy days when I still want to enjoy something tasty and satisfying.

This creamy shrimp salad also works for so many occasions — picnics, potlucks, summer parties, or just a chill dinner at home. Kids enjoy the creamy texture, and adults love how fresh and flavorful it is. If you’re a fan of easy meals that don’t skimp on taste, you’re going to love this one just as much as I do.

What is Creamy Shrimp Salad?

Creamy shrimp salad is a chilled dish made with cooked shrimp, chopped vegetables like celery and red onion, and a smooth, flavorful dressing — usually made with mayonnaise, a bit of lemon juice, and some simple seasonings. It’s often served cold and can be enjoyed on its own, on toast, in a wrap, or even inside a croissant for a fancy lunch vibe.

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Why You’ll Love It

• It’s super quick and easy! You can make it in under 30 minutes — great for busy days or last-minute meals.
• Perfect for meal prep. Make a batch, keep it in the fridge, and enjoy it over a couple of days.
• So fresh and flavorful. The shrimp, lemon, and crunchy veggies make every bite pop with taste and texture.
• Customizable for picky eaters. You can adjust the seasonings, skip the onions, or toss in extras like avocado or boiled eggs.
• Great for any season. It’s light enough for summer and comforting enough for cooler days — plus, it works well for picnics, lunches, or even holiday sides!

Ingredients

For the Shrimp Salad:

• 1 lb cooked shrimp, peeled and deveined
• 1 cup celery, finely chopped
• 1/2 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped

For the Creamy Dressing:

• 1/2 cup mayonnaise
• 2 tbsp sour cream
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1/2 tsp garlic powder
• Salt and pepper to taste

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Ingredient Notes

• Shrimp: I like to use pre-cooked shrimp for convenience, but you can also cook raw shrimp yourself! Just make sure they’re fully cooled before adding them to the salad.
• Mayonnaise: Feel free to swap out the mayo for Greek yogurt if you want a lighter version. I love the creaminess mayo brings, but yogurt gives it a nice tang.
• Lemon juice: Fresh lemon juice works best! It brightens up the whole dish and gives that refreshing pop.
• Dijon mustard: It adds a little kick to the dressing — don’t skip it! I love it because it gives the dressing a nice depth of flavor.
• Fresh parsley: A little sprinkle of fresh herbs always adds a burst of freshness! If you don’t have parsley, dill, or chives would be great substitutes.

Kitchen Tools Needed

• Large Mixing Bowl: To combine all the ingredients for the shrimp salad and the creamy dressing.
• Sharp Knife: For chopping the shrimp, celery, and red onion. A sharp knife ensures clean, easy cuts without bruising your veggies.
• Cutting Board: To chop the veggies and shrimp. I recommend a sturdy, easy-to-clean wooden or plastic cutting board.
• Measuring Cups & Spoons: For accurate measurement of ingredients like the mayo, sour cream, and lemon juice. I love using my OXO measuring spoons — they’re super durable and easy to read.
• Whisk or Spoon: To mix the dressing together. A whisk helps blend the ingredients smoothly, but a spoon works just fine too!
• Strainer or Sieve (optional): If you’re using frozen shrimp, a strainer will help you rinse and drain them easily. I use the Cuisinart fine mesh strainer for its sturdiness and ease of use.
• Serving Dish or Plate: To serve your shrimp salad when it’s ready. I prefer a large, shallow dish for a beautiful presentation, but anything works!

These simple tools make the process quick and easy, and having the right ones can really speed things up in the kitchen!

Cooking Instructions

1. Prep the Shrimp

• If you’re using raw shrimp, cook them first.
• Simply bring a pot of salted water to a boil, then add the shrimp and cook for 2-3 minutes until pink and opaque. Drain and cool them.
• If you’re using pre-cooked shrimp, just give them a quick rinse to remove any ice crystals, then pat dry with paper towels.

2. Chop the Veggies

• Dice the celery and red onion into small, bite-sized pieces. I like to chop them finely so they mix in with the shrimp easily, adding just the right crunch without overwhelming the dish.

3. Make the Dressing

• In a separate bowl, whisk together the mayo, sour cream, lemon juice, Dijon mustard, garlic powder, salt, and pepper. I love the tang the mustard brings, and the sour cream makes it extra creamy. If you want it a little zestier, feel free to add more lemon juice!

4. Combine the Shrimp & Veggies

• In the large mixing bowl, add your cooked shrimp, celery, red onion, and fresh parsley.
• Gently toss everything together to evenly distribute the veggies.

5. Add the Dressing

• Pour the creamy dressing over the shrimp and veggie mixture.
• Stir everything together until all the shrimp and veggies are well-coated.
• Be gentle while stirring so the shrimp don’t break apart too much.

6. Taste & Adjust

• Give your salad a quick taste test. If it needs more salt, pepper, or lemon juice, feel free to adjust it now.
• Sometimes a small dash more lemon juice can brighten it up!

7. Chill (Optional, but Recommended)

• For the best flavor, refrigerate the salad for at least 30 minutes before serving.
• This allows the flavors to meld together nicely. But if you’re in a rush, you can serve it right away!

8. Serve & Enjoy

• Spoon the creamy shrimp salad onto a plate, a bed of lettuce, or into sandwiches or wraps.
• You can also pair it with crackers or enjoy it on its own as a light meal.

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If you’re prepping this ahead of time, don’t add the dressing until you’re ready to serve. This helps keep the veggies crisp and the shrimp tender. It’ll also stay fresher longer

Tips and Tricks for Success

• Don’t overcook the shrimp! Shrimp cooks super quickly, so keep an eye on them. Overcooked shrimp can get tough and rubbery, and no one wants that in their salad! Aim for a vibrant pink color and a tender bite.
• Chill for the best flavor! I know it’s tempting to dig in right away, but giving the salad some time in the fridge lets the flavors come together. If you have the time, chill it for at least an hour.
• Adjust the creaminess: Not all mayo is the same! If you want a lighter dressing, swap some of the mayo for Greek yogurt, or even sour cream, to keep it creamy without being too heavy.
• Make it colorful! If you’re in the mood for a little extra crunch or color, add some diced red bell pepper or cucumber to the mix. It adds freshness and looks gorgeous on the plate.
• Don’t skip the lemon juice: A little lemon juice makes a world of difference in cutting through the richness of the mayo. Plus, it gives the shrimp salad that zing that makes it so refreshing.

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Ingredient Substitutions and Variations

• Shrimp: If you’re not a fan of shrimp, you can use cooked chicken breast, canned tuna, or even crab meat. Each one will bring its own unique flavor to the salad, but shrimp is my favorite because it’s so tender.
• Mayonnaise: If you’re watching calories or looking for a different flavor, swap the mayo for avocado mash or a lighter dressing like vinaigrette. You can even use vegan mayo for a dairy-free version!
• Veggies: Feel free to get creative with the veggies. Add diced cucumbers for crunch, or throw in some diced apple for a sweet twist. You can also add some finely chopped dill or chives for an extra burst of flavor.
• Herbs: Fresh herbs like dill, basil, or tarragon work beautifully in this salad. Try swapping the parsley for one of these for a different flavor profile. I love dill with shrimp — it’s like a match made in heaven!
• Spices: Add a bit of spice with some red pepper flakes or paprika if you want a little heat. It’s a fun twist if you like your shrimp salad with a bit of kick.

Serving Suggestions

• On a bed of greens: I love serving this creamy shrimp salad on a bed of fresh lettuce or arugula. The crisp greens balance out the creamy texture of the salad, making it light yet satisfying.
• In a sandwich or wrap: For a quick and easy lunch, spread this shrimp salad on a toasted bun, wrap it up in a tortilla, or serve it on a croissant. It’s like a fancy seafood sandwich without the fuss.
• With crackers: If you’re looking for a snack or appetizer, serve the shrimp salad with your favorite crackers. The crunch pairs perfectly with the creamy shrimp salad.
• On a chilled platter for a picnic: This shrimp salad is perfect for picnics! Serve it in a large bowl with some fresh bread, crackers, and a chilled beverage for a refreshing and light meal outdoors.
• With a side of roasted veggies: If you want to make it a more filling meal, serve this shrimp salad alongside roasted vegetables, like zucchini, bell peppers, or sweet potatoes. The warm veggies are a nice contrast to the chilled salad.

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Storage and Reheating Instructions

• Storage: Store any leftover shrimp salad in an airtight container in the fridge. It’ll keep well for 2-3 days. If you’re prepping in advance, I recommend waiting to add the dressing until you’re ready to serve for the freshest taste.
• Reheating: This dish is best enjoyed cold, so there’s no need to reheat. If you prefer a warm version, you can gently warm the shrimp in the microwave, but I wouldn’t recommend reheating the whole salad since the veggies and creamy dressing won’t hold up well to heat.

Frequently Asked Questions

Can I use frozen shrimp for this recipe?

Yes! Frozen shrimp works great for this salad. Just make sure to thaw and drain them well before adding to the salad. If you’re in a rush, you can even run them under cold water for a few minutes to speed up the thawing process.

Can I make this shrimp salad ahead of time?

Absolutely! This shrimp salad tastes even better after it sits in the fridge for a little while, as the flavors have time to meld together. Just make sure to store it in an airtight container, and add the dressing just before serving for the freshest crunch.

Is this recipe gluten-free?

Yes, this creamy shrimp salad is naturally gluten-free! It’s a great option if you’re looking for something light and safe for gluten-free diets.

Can I swap the mayo for something else?

For sure! You can swap the mayo for Greek yogurt for a tangier, lighter version. Avocado mash also makes a creamy and flavorful alternative, especially if you want to avoid dairy.

How long does this shrimp salad last in the fridge?

It should stay fresh in the fridge for about 2-3 days. After that, the shrimp may lose some of its texture, so I recommend enjoying it sooner rather than later!

Can I add other veggies or toppings?

Definitely! You can get creative with your veggie mix — diced cucumbers, bell peppers, or even shredded carrots are delicious additions. If you like a little crunch, try topping with chopped nuts or seeds!

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I’d love to hear how this turns out for you! Let me know in the comments — do you like your shrimp salad extra creamy, or do you have any fun veggie additions?